Crêpe Recipe

Brittany style Crêpe batter recipe for folks with culinary passions

These Crêpe batter recipes are close to what I use for Tailgate Café’s crêperie cart (I’m keeping the original a Tailgate Café secret; unless someone offers me $12M!); the standing time is a key step. A final step is you’ll need to dilute the batter with 150m water (1/2 cup) before you begin making your crêpes or they’ll get stuck and difficult to handle.

Sweet Crêpes

7 medium eggs
500g all purpose flour
Pinch of salt
700ml milk
300ml water
40g of melted salted butter
Couple of scrapings from a fresh vanilla bean
optional: dab of Maple syrup or organic sugar can enhance the flavour buy glazing.

Blend milk, water, eggs, salt and vanilla together for about two minutes. Slowly add the flour until texture is like sauce (liquid). Add melted butter and allow the mix to stand in the refrigerator for about 2 hours. Remember to dilute the batter with 150ml water (1/2 cup) before you begin.

Savoury Crêpes

7 medium eggs
500g all purpose flour
Closed finger and thumb; pinch of salt
1 litre of milk /or/ (500ml milk + 500ml water for lighter Crêpes)
3 tbs sunflower or coconut oil
30g melted un-salted butter

Blend milk, water, eggs and salt for about two minutes. Slowly add the flour until texture is like sauce (liquid). Add oil and melted butter and allow the batter to stand in the refrigerator for at least 20 mins. Remember to dilute the batter with 150ml water (1/2 cup) before you begin.

Buckwheat / Gluten Free Crêpes

7 medium eggs
500g buckwheat / Gluten Free flour
Closed finger and thumb; pinch of salt
500ml milk
750ml water
4 tbs sunflower or coconut oil

Blend milk, water, eggs and salt for about two minutes. Slowly add flour until it is like sauce (liquid). Add oil and allow to stand in the refrigerator for 2 hours. Remember to dilute the batter with 150ml water (1/2 cup) before you begin.

Girddlin’

For best results your griddle or steel/iron pan needs to be seasoned before you begin making crêpes. Hint: lemon juice and sugar will harm the seasoning; making your next crêpe stick, just season before you begin again.

The griddle needs to be set at 220 to 230 degrees celsius which is around 430 to 450 fahrenheit; hot enough for the crêpe to cook almost instantly when you spread it.

If it bubbles, you have too much oil on the griddle. Buckwheat needs to be greased every 4 to 5 crêpes. Remove the excess oil with paper towel. I use oil instead of butter due to the high heat. If you cook at a lower temperature; use butter for extra flavour.

Experiment; have fun! and let me know how you did.
MeHi
P.S. Refrigerate the batter as SOON as you are done blending the mix; NEVER leave the batter at room temperature for more than 10 minutes; otherwise you’ll have growing bacteria to deal with.

When your serving at a party; keep the bowl in ice. Always use fresh products! …enjoy.

Let us know if this recipe was useful? Do you have a special crêpe you love, or what toppings do you love to pile on your crêpe. . . feel free to share with us and our community of crêpe lovers.

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